Filter
Reset
Sort ByRelevance
TJ & Doc
Mexican chop with paprika salsa
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven grill. Mix 2 tablespoons of oil with the Mexican herbs and rub the pork chops with it.
-
Place the peppers on a baking sheet under the grill and roast them for 8-10 minutes until the skin gets dark spots. Turn them occasionally.
-
Place the peppers in a bowl, cover and let rest for about 5 minutes. Remove the peppers when they have cooled down and remove the seeds and seeds.
-
Chop the pieces of pepper, the green pepper, the coriander and the cumin briefly in a food processor or by hand.
-
Add the rest of the olive oil and lemon juice. Season with salt and set aside.
-
Heat a grill or frying pan and toast the pork chops 3-4 minutes per side.
-
Scoop the pepper mixture on top and garnish with coriander and possibly some green pepper. Delicious with kidney beans and tortilla chips.
-
45 minMain dishflour, grater of orange, fresh thyme, garlic, olive oil, chicken fillet, artichoke heart, black olive, dry white wine,chicken dumplings with artichoke hearts from the oven
-
25 minMain dishbasmati rice, chicken breast, onion, sunflower oil, fresh spinach, kormasaus, almond shavings,chicken korma with spinach
-
30 minLunchhalf-to-half minced, tortilla chips, Mexican spices, peanut oil, sunflower oil, bacon, corn grain, garlic, cottage cheese, chives, corn roll, iceberg lettuce, tortilla chips,mexican ball
-
30 minMain dishgarlic, traditional olive oil, dried oregano, Italian stir-fried vegetable zucchini, tomato cubes, granulated sugar, Mozzarella, sweet-vegetable tomato, basil oil, Dutch beef balls, fresh spaghetti,Mother's spaghetti with minced meat and hearts caprese
Nutrition
315Calories
Sodium0% DV0g
Fat32% DV21g
Protein58% DV29g
Carbs1% DV2g
Fiber0% DV0g
Loved it